Description
This Taco Spaghetti recipe is a delightful fusion of Mexican-inspired flavors and classic Italian pasta. Featuring hearty ground beef simmered with taco seasoning, diced tomatoes with green chilies, and a cheesy finish, this simple yet flavorful dish comes together in just 30 minutes, making it perfect for a quick weeknight dinner that serves four.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Beef Mixture
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), undrained
- 1 cup tomato sauce
- 2 cups beef broth
Toppings
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Cook the Spaghetti: Prepare the spaghetti according to package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brownground Beef: Add the ground beef to the pot. Cook over medium-high heat, breaking it up with a spoon, until it is fully browned and no longer pink. Drain off any excess fat if necessary.
- Add Seasoning and Liquids: Stir in the taco seasoning packet. Add the undrained Rotel tomatoes, tomato sauce, and beef broth to the pot. Mix everything well and bring the mixture to a simmer.
- Combine with Spaghetti: Return the cooked spaghetti to the pot. Toss it gently with the beef and sauce mixture so the pasta is evenly coated with the flavorful sauce.
- Add Cheese: Sprinkle the shredded cheddar cheese over the mixture. Stir continuously until the cheese melts completely and is well incorporated into the pasta.
- Serve: Garnish with chopped fresh cilantro if desired. Serve the taco spaghetti hot, with sour cream on the side for added creaminess and flavor.
Notes
- Use lean ground beef to reduce excess fat. Alternatively, ground turkey or chicken can be used for a lighter option.
- If you prefer a spicier dish, add extra diced green chilies or a dash of hot sauce.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid drying out the pasta.
- If you don’t have Rotel tomatoes, use canned diced tomatoes with a few sliced jalapeños or green chilies added.
